2 Cup Cooked Freeze Dried Roast Beef* or Freeze Dried Chicken*
2 Cup Noodles or Macaroni
2 Cup Freeze Dried Cheddar Cheese*
1 Cup Dehydrated Fat-Free Milk*
10-3/4 Ounce Cream of Chicken Soup
*Reconstitute before using
1. Preheat oven to 350°F.
2. In a large bowl, combine meat, macaroni, cheese, milk, soup; mix well.
3. Spread mixture into a lightly greased 9"x 13" baking dish.
4. Bake at 350°F for 35-45 minutes or until bubbly hot.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sunday, September 6, 2009
Thursday, August 20, 2009
Homemade Laundry Soap
I got the following from a friend I grew up with in California. The rest of this is in her words:
4 cups hot water
1 Fels-Naptha bar of laundry soap $1.09/ bar
1 cup Arm and Hammer washing soda $3.19/ 3 lbs 7 oz box
1/2 cup Borax $3.99/ 4 lbs 12 oz box
Grate Fels-Naptha bar (small grater side). Dissolve in 4 cups hot water over medium-low heat, stirring constantly, till completely dissolved (about 10 min). Fill a 5 gallon bucket 1/2 full with warm/hot tap water. Stir in dissolved soap mixture, 1 cup washing soda and 1/2 cup borax. Stir till completely dissolved. Fill bucket the rest of the way with more warm/hot tap water. Stir. Cover and let sit overnight so it can gel. Next morning, stir, fill an empty Costco liquid soap dispenser carton half way with newly made laundry soap and fill the rest of the way with water. Shake to mix. All done! Save the 5 gallon bucket to refill Costco container about 4 more times with same half and half method.
When you add up the cost, it's about $2 for the 10 gallon mixture - about a 6 month supply for my family of 8. To buy the equivalent Kirkland brand at about $15 a carton, that's $75. Spending about 20 minutes to save yourself like 90% is worth it in my book. So try it. Try it and you may, I say.
I got the recipe from googling "Duggars". They have a show on the discovery channel called "17 kids and counting." It's a documentary style program that shows how they make things work for a family of that size; making their own laundry detergent is one of their staples to financial freedom.
**Update: I realized that this is missing a key note: Once you mix the soap and water, each at 50%, into your Costco container, use 1/2 c. per load of the mixture for regular loads and up to 1 cup for large loads. I use 1/2 cup for all loads with my and my husband's clothes, and 1 cup if I'm washing my kids' clothes. For added stink-remover, put up to 1/2 cup white vinegar in a Downy ball (or add during the rinse cycle). You will not believe how well it works until you try it, and I guarantee no vinegar smell can be detected on the clothes!
4 cups hot water
1 Fels-Naptha bar of laundry soap $1.09/ bar
1 cup Arm and Hammer washing soda $3.19/ 3 lbs 7 oz box
1/2 cup Borax $3.99/ 4 lbs 12 oz box
Grate Fels-Naptha bar (small grater side). Dissolve in 4 cups hot water over medium-low heat, stirring constantly, till completely dissolved (about 10 min). Fill a 5 gallon bucket 1/2 full with warm/hot tap water. Stir in dissolved soap mixture, 1 cup washing soda and 1/2 cup borax. Stir till completely dissolved. Fill bucket the rest of the way with more warm/hot tap water. Stir. Cover and let sit overnight so it can gel. Next morning, stir, fill an empty Costco liquid soap dispenser carton half way with newly made laundry soap and fill the rest of the way with water. Shake to mix. All done! Save the 5 gallon bucket to refill Costco container about 4 more times with same half and half method.
When you add up the cost, it's about $2 for the 10 gallon mixture - about a 6 month supply for my family of 8. To buy the equivalent Kirkland brand at about $15 a carton, that's $75. Spending about 20 minutes to save yourself like 90% is worth it in my book. So try it. Try it and you may, I say.
I got the recipe from googling "Duggars". They have a show on the discovery channel called "17 kids and counting." It's a documentary style program that shows how they make things work for a family of that size; making their own laundry detergent is one of their staples to financial freedom.
**Update: I realized that this is missing a key note: Once you mix the soap and water, each at 50%, into your Costco container, use 1/2 c. per load of the mixture for regular loads and up to 1 cup for large loads. I use 1/2 cup for all loads with my and my husband's clothes, and 1 cup if I'm washing my kids' clothes. For added stink-remover, put up to 1/2 cup white vinegar in a Downy ball (or add during the rinse cycle). You will not believe how well it works until you try it, and I guarantee no vinegar smell can be detected on the clothes!
Thursday, March 26, 2009
Taco Pot Pie
Ingredients
2 Cup Freeze Dried Ground Beef*
1 1/4 oz Taco Seasoning
1/4 Cup Water
1 (8 oz) Can Kidney Beans, Rinsed and Drained
1 Cup Freeze Dried Tomato Chunks*
3/4 Cup Freeze Dried Corn*
3/4 Cup Freeze Dried Peas*
1 1/2 Cup Freeze Dried Shredded Cheddar Cheese*
1 (11-1/2 oz) Can Refrigerated Corn Breadstick Dough
*Reconstitute before using. Follow directions on can to reconstitute.
Preparation
1. Preheat oven to 400°F.
2. Reconstitute ground beef in skillet. Add seasoning mix and water to skillet. Cook over medium-low heat for 3 minutes, stirring occasionally.
3. Stir in beans tomato, corn, and peas. Cook 3 minutes or until mixture is hot. Remove from heat; Stir in cheese.
4. Unwrap cornbread dough; Separate into 16 strips.
5. Twist strips, cutting to fit skillet.
6. Arrange attractively over meat mixture. Press ends of dough to edge of skillet.
7. Bake 15 minutes or until cornbread is golden brown and meat mixture is bubbly.
2 Cup Freeze Dried Ground Beef*
1 1/4 oz Taco Seasoning
1/4 Cup Water
1 (8 oz) Can Kidney Beans, Rinsed and Drained
1 Cup Freeze Dried Tomato Chunks*
3/4 Cup Freeze Dried Corn*
3/4 Cup Freeze Dried Peas*
1 1/2 Cup Freeze Dried Shredded Cheddar Cheese*
1 (11-1/2 oz) Can Refrigerated Corn Breadstick Dough
*Reconstitute before using. Follow directions on can to reconstitute.
Preparation
1. Preheat oven to 400°F.
2. Reconstitute ground beef in skillet. Add seasoning mix and water to skillet. Cook over medium-low heat for 3 minutes, stirring occasionally.
3. Stir in beans tomato, corn, and peas. Cook 3 minutes or until mixture is hot. Remove from heat; Stir in cheese.
4. Unwrap cornbread dough; Separate into 16 strips.
5. Twist strips, cutting to fit skillet.
6. Arrange attractively over meat mixture. Press ends of dough to edge of skillet.
7. Bake 15 minutes or until cornbread is golden brown and meat mixture is bubbly.
Thursday, February 26, 2009
Magic Cornbread Muffins
Ingredients
3 Cups Honey Cornbread and Muffin Mix*
1 1/2 Cup Water
Strawberry Preserves
*Reconstitute before using. Follow directions on #10 can to reconstitute.
Preparation
1. In a large mixing bowl, add 1 1/2 cups water to 3 cups honey cornbread and muffin mix.
2. Using an electric mixer, mix on low speed for 30 seconds, then on medium speed for 1 1/2 minutes.
3. Grease the bottoms only of a muffin tin.
4. Fill tin 1/3 full, then add a heaping teaspoon of strawberry preserves.
5. Add more muffin batter to fill tin 2/3 full.
6. Bake at 375°F for 14-16 minutes.
-Makes 12 muffins.
3 Cups Honey Cornbread and Muffin Mix*
1 1/2 Cup Water
Strawberry Preserves
*Reconstitute before using. Follow directions on #10 can to reconstitute.
Preparation
1. In a large mixing bowl, add 1 1/2 cups water to 3 cups honey cornbread and muffin mix.
2. Using an electric mixer, mix on low speed for 30 seconds, then on medium speed for 1 1/2 minutes.
3. Grease the bottoms only of a muffin tin.
4. Fill tin 1/3 full, then add a heaping teaspoon of strawberry preserves.
5. Add more muffin batter to fill tin 2/3 full.
6. Bake at 375°F for 14-16 minutes.
-Makes 12 muffins.
Friday, January 2, 2009
Whole Wheat Biscuits
Whole Wheat Biscuits
2 1/2 Cups Whole Wheat Flour
2 tsp Baking Powder
1/4 Cup Brown Sugar
3/4 Cup Cold Butter
1 Cup Dehydrated Buttermilk Powder* or Dehydrated Fat-Free Milk*
*Reconstitute before using
1. Preheat oven to 400°. Mix first four ingredients together.
2. Add buttermilk or milk to mixture.
3. Bake in greased muffin tins or drop on cookie sheet.
4. Bake 20 minutes.
2 1/2 Cups Whole Wheat Flour
2 tsp Baking Powder
1/4 Cup Brown Sugar
3/4 Cup Cold Butter
1 Cup Dehydrated Buttermilk Powder* or Dehydrated Fat-Free Milk*
*Reconstitute before using
1. Preheat oven to 400°. Mix first four ingredients together.
2. Add buttermilk or milk to mixture.
3. Bake in greased muffin tins or drop on cookie sheet.
4. Bake 20 minutes.
Sunday, November 30, 2008
Quick and Easy Taco Casserole
Quick and Easy Taco Casserole
Ingredients
2 Cup Freeze Dried Ground Beef*
1 Cup Salsa
1/2 Cup Mayonnaise
2 Teaspoon Chili Powder
1 Cup Crushed Tortilla Chips
1 Cup Freeze Dried Shredded Colby Cheese*
1 Cup Freeze Dried Shredded Monterey Jack Cheese*
3/4 Cup Freeze Dried Tomato Chunks*
2 Cup Shredded Lettuce
*Reconstitute before using
Preparation
1. Reconstitute ground beef in a large saucepan. Drain well.
2. Add salsa, mayonnaise, and chili powder; Mix well.
3. In an ungreased 2-quart baking dish, layer 1/2 of the meat mixture., chips and cheeses.
4. Repeat layer.
5. Bake uncovered 350°F for 20-25 minutes or until heated through.
6. Just before serving, top with tomatoes and lettuce.
Ingredients
2 Cup Freeze Dried Ground Beef*
1 Cup Salsa
1/2 Cup Mayonnaise
2 Teaspoon Chili Powder
1 Cup Crushed Tortilla Chips
1 Cup Freeze Dried Shredded Colby Cheese*
1 Cup Freeze Dried Shredded Monterey Jack Cheese*
3/4 Cup Freeze Dried Tomato Chunks*
2 Cup Shredded Lettuce
*Reconstitute before using
Preparation
1. Reconstitute ground beef in a large saucepan. Drain well.
2. Add salsa, mayonnaise, and chili powder; Mix well.
3. In an ungreased 2-quart baking dish, layer 1/2 of the meat mixture., chips and cheeses.
4. Repeat layer.
5. Bake uncovered 350°F for 20-25 minutes or until heated through.
6. Just before serving, top with tomatoes and lettuce.
Thursday, November 6, 2008
Tomato Soup
Tomato Soup
Ingredients
2 Cup Dehydrated Fat-Free Milk*
2 Cup Freeze Dried Tomato Chunks*
2 Tablespoon Flour
1 Tablespoon Sugar
1 Teaspoon Salt
1 Tablespoon Butter
1 Teaspoon Freeze Dried Onion*
Dash Pepper
Dash Garlic Salt
*Reconstitute before using
Preparation
1. Heat milk.
2. Put tomatoes in blender and add enough water to make 2 cups.
3. Let this reconstitute for 5 minutes.
4. Add remaining ingredients and blend until smooth.
5. Add hot milk and blend.
Ingredients
2 Cup Dehydrated Fat-Free Milk*
2 Cup Freeze Dried Tomato Chunks*
2 Tablespoon Flour
1 Tablespoon Sugar
1 Teaspoon Salt
1 Tablespoon Butter
1 Teaspoon Freeze Dried Onion*
Dash Pepper
Dash Garlic Salt
*Reconstitute before using
Preparation
1. Heat milk.
2. Put tomatoes in blender and add enough water to make 2 cups.
3. Let this reconstitute for 5 minutes.
4. Add remaining ingredients and blend until smooth.
5. Add hot milk and blend.
Sunday, August 24, 2008
Broccoli Rice Casserole
10 oz (3 packets) frozen broccoli
10 oz (2 cans) cream of chicken soup
8 oz (1 jar) Cheese Whiz
3 c. cooked rice
3 tbsp butter
1 large onion, chopped
Preheat oven to 350 degrees. Sauté the onion in butter until it turns transparent. Add the frozen broccoli, cooking over a low heat until the broccoli is tender. Add chicken soup, Cheese Whiz, and cooked rice. Pour into a three-quart casserole dish. Bake for 25-30 minutes or until bubbly.
10 oz (2 cans) cream of chicken soup
8 oz (1 jar) Cheese Whiz
3 c. cooked rice
3 tbsp butter
1 large onion, chopped
Preheat oven to 350 degrees. Sauté the onion in butter until it turns transparent. Add the frozen broccoli, cooking over a low heat until the broccoli is tender. Add chicken soup, Cheese Whiz, and cooked rice. Pour into a three-quart casserole dish. Bake for 25-30 minutes or until bubbly.
Homemade Yogurt
4 c. very warm water (not over 120 degrees)
1 3/4 c. regular nonfat dry milk (3 c. instant)
1/3 c. plain yogurt with active cultures and no additives (if bought from the store to use as a starter), OR 1 packet of yogurt starter (available at Good Earth or Wild Oats stores)
Mix well with hand mixer or in blender at the lowest speed. Pour into a ceramic or glass dish with a lid. Put a heating pad on your counter and turn it on low. Cover it with a kitchen towel; put the yogurt mixture on the towel and cover the entire thing with a large bath towel to retain the heat. (Do this just before bed and it is perfect in the morning.) Do not disturb the incubation. During the incubation period, the cultures multiply and thicken the milk.
After incubating, refrigerate the mixture for 2-3 hours until completely cooled and cold throughout. Set aside 1/3 c. as a starter for your next batch. Divide the remaining in half, or as you wish, and flavor using cannery jams. Mix the yogurt and jam together with a hand mixer until well blended. You can add chunks of fruit if you wish.
1 3/4 c. regular nonfat dry milk (3 c. instant)
1/3 c. plain yogurt with active cultures and no additives (if bought from the store to use as a starter), OR 1 packet of yogurt starter (available at Good Earth or Wild Oats stores)
Mix well with hand mixer or in blender at the lowest speed. Pour into a ceramic or glass dish with a lid. Put a heating pad on your counter and turn it on low. Cover it with a kitchen towel; put the yogurt mixture on the towel and cover the entire thing with a large bath towel to retain the heat. (Do this just before bed and it is perfect in the morning.) Do not disturb the incubation. During the incubation period, the cultures multiply and thicken the milk.
After incubating, refrigerate the mixture for 2-3 hours until completely cooled and cold throughout. Set aside 1/3 c. as a starter for your next batch. Divide the remaining in half, or as you wish, and flavor using cannery jams. Mix the yogurt and jam together with a hand mixer until well blended. You can add chunks of fruit if you wish.
Monday, May 19, 2008
Recipes: pancakes, cooked wheat berries, and fettuccine primavera
Pancake Mix
8 c. white or wheat flour
3/4 c. dehydrated shortening powder
3/4 c. dehydrated milk
3/4 c. brown sugar and white sugar
2/3 c. dehydrated whole egg or dehydrated scrambled egg mix
1/3 c. baking powder
2 1/2 tsp. salt
Mix all ingredients well and place in a storage container until ready to use. To prepare mix, add equal amount of water to dry ingredients or to your preference.
Basic Cooked Wheat Berries
2 c. wheat (dry)
4 c. water
Dehydrated berries
Bring water to a boil and add wheat. Turn temp. down to simmer. Let berries simmer until water is absorbed (watch closely to make sure the wheat doesn't burn). Cooking can take 1-2 hours. You can also cook these in a crock pot. Once berries have absorbed the water, put mixture in freezer bags and freeze. Add 1 c. for a meat extender and extra nutrition.
Fettuccine Primavera
12 oz. fettucine noodles
1/2 c. Creamy Italian dressing
1 c. freeze-dried broccoli*
1 c. freeze-dried zucchini slices*
1/2 c. diced freeze-dried green peppers*
1/2 c. diced freeze-dried onion*
1/2 tsp. basil
3/4 c. butter
1 c. freeze-dried tomato chunks*
1/2 c. freeze-dried mushrooms
Grated Parmesan cheese
Reconstitute * items. Cook noodles; drain. In a skillet, cook broccoli, zucchini, peppers, onion, and basil in butter over medium heat until tender. Stir in tomatoes and mushrooms. Toss vegetable mixture with hot fettuccine. Sprinkle grated Parmesan cheese on top.
8 c. white or wheat flour
3/4 c. dehydrated shortening powder
3/4 c. dehydrated milk
3/4 c. brown sugar and white sugar
2/3 c. dehydrated whole egg or dehydrated scrambled egg mix
1/3 c. baking powder
2 1/2 tsp. salt
Mix all ingredients well and place in a storage container until ready to use. To prepare mix, add equal amount of water to dry ingredients or to your preference.
Basic Cooked Wheat Berries
2 c. wheat (dry)
4 c. water
Dehydrated berries
Bring water to a boil and add wheat. Turn temp. down to simmer. Let berries simmer until water is absorbed (watch closely to make sure the wheat doesn't burn). Cooking can take 1-2 hours. You can also cook these in a crock pot. Once berries have absorbed the water, put mixture in freezer bags and freeze. Add 1 c. for a meat extender and extra nutrition.
Fettuccine Primavera
12 oz. fettucine noodles
1/2 c. Creamy Italian dressing
1 c. freeze-dried broccoli*
1 c. freeze-dried zucchini slices*
1/2 c. diced freeze-dried green peppers*
1/2 c. diced freeze-dried onion*
1/2 tsp. basil
3/4 c. butter
1 c. freeze-dried tomato chunks*
1/2 c. freeze-dried mushrooms
Grated Parmesan cheese
Reconstitute * items. Cook noodles; drain. In a skillet, cook broccoli, zucchini, peppers, onion, and basil in butter over medium heat until tender. Stir in tomatoes and mushrooms. Toss vegetable mixture with hot fettuccine. Sprinkle grated Parmesan cheese on top.
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